Our evening of great food continued with Chili’s Southwest Egg rolls. I’m not sure why Chili’s inspired the entire menu but it was worth every last calorie! Again, these would make a great addition to any Super Bowl party. I’m thinking I may make them for our youth group party. There was something so nostalgic about making a small feast while these sweet girls chatted away in my dinning room. Feeding people fills my spirit. I cannot express in words how much joy this evening brought me. They giggled at me all night as I gushed about the joy I was feeling. Oh how I love these girls!
I love these egg rolls but was worried about getting great results in my own kitchen. Oh my goodness! These were so incredible. I realize I keep saying this but I can’t believe I made these in my kitchen. They were so good. I could have just sat and eaten the stuffing out of the pan with a spoon before I filled the egg rolls. It would be great in enchiladas as well. I tripled this recipe as well. We devoured these and I was so glad that I’d made so many.
I was really concerned that they would open as I fried them but freezing them seemed to really help that process. I froze mine for 6 hours. I only heated the oil to 360 and ours cooked in 8 minutes. This is much shorter than the original recipe said. Just look for a deep brown to know that they are ready. The avocado dipping sauce is a must! I know that there are lots of ingredients but it is such a delicious addition to the egg rolls. You have to just trust me and make it.
Comments { 2 }Copycat Chili's Southwest Egg Rolls
By Published: January 24, 2013
A perfect replica of Chili's Egg Rolls
Ingredients
- 1 chicken breast grilled and chopped
- 1 Tbsp vegetable oil
- 2 Tbsp red pepper minced
- 2 Tbsp green onions
- 1/3 cup frozen corn
- 1/4 cup black beans rinsed and drained
- 2 Tbsp frozen spinach thawed and drained
- 2 Tbsp jalepenos diced
- 1/2 tsp cumin ground
- 1/2 tsp chili powder
- 1/4 tsp salt
- 3 dash cayenne pepper
- 1 cup monterey jack shredded
- 1/4 cup avocado smashed
- 1/4 cup mayo
- 1/4 cup sour cream
- 1 Tbsp buttermilk
- 1 1/2 tsp white vinegar
- 1/8 tsp salt
- 1/8 tsp dried parsley
- 1/8 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp cracked pepper
Instructions
- Heat vegetable oil over medium heat. Add red pepper and onion. Cook until onion is translucent.
- Add chicken, corn. black beans, spinach, jalepenos, cumin, chili powder, salt and cayenne pepper to the pan. Cook for 5 minutes until spinach is completely incorporated into the mixture.
- Remove the pan from the heat and stir in the cheese, until it's melted.
- Wrap the tortillas in a wet paper towel and microwave for 1 minute or until hot.
- Spoon 2 Tbsp of the mixture into the tortillas. Fold over the ends. Roll tortilla over the mixture. Roll the tortilla tightly then secure tightly with a toothpick. Repeat with remaining ingredients until all ingredients are used.
- Place egg rolls on a plate, cover with foil and freeze for at least 4 hours. Over night is better.
- Preheat 4 cups of oil to 360 degrees.
- Fry egg rolls for 8 minutes or until golden brown. Drain on paper towels.
- While cooling, combine avocado, mayonnaise, sour cream, buttermilk, white vinegar, salt, dried parsley, onion powder, garlic powder, and pepper to make dipping sauce.
- Slice the egg rolls diagonally and arrange on a plate with the dipping sauce.
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So you just used tortillas and it worked out as well? I’ve had a couple pins of recipes like these and can’t for the life of me find egg roll wrappers in any of my grocery stores!
I honestly think they worked better than egg roll wrappers. I was REALLY skeptical and had already warned the girls that this part of the meal might be an utter disaster. Just writing the post about them makes me crave them again. I don’t have words to express how delicious they are. Totally worth the time and energy!